NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Yukon gold potato

0.5 cup Sweet corn

1.5 cup Low-sodium chicken broth

1 tbsp Full-fat coconut milk

1 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Celery

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced yellow onion and celery until they become translucent and fragrant.

• 2

  Add the diced chicken breast to the pot and cook for 4-5 minutes until the exterior is lightly browned.

• 3

  Stir in the diced Yukon gold potatoes, sweet corn, sea salt, black pepper, and dried thyme, ensuring the vegetables are well-coated.

• 4

  Pour in the chicken broth and bring the mixture to a gentle boil, then immediately reduce the heat to low.

• 5

  Cover and simmer for approximately 15 minutes, or until the potatoes are fork-tender and the chicken is fully cooked through.

• 6

  Stir in the full-fat coconut milk to create a rich, creamy consistency and serve immediately while hot.